Veggie Panang Curry

Oh I think you are really going to love this one.  I spent last summer in Colorado and I was just absolutely addicted to the Panang Curry they served at this Thai place that was a block from my apartment.  I went there way.too.much. Let’s just leave it at that.

This is a veggie version of that amazing dish. I truly loved making it at home!  Enjoy!

Veggie Panang Curry  adapted from Running on Real Food



  • 1 white onion, diced
  • 6 cloves garlic, minced
  • 2 cups chopped carrots
  • 1 small zucchini, diced
  • 1 red pepper, sliced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 2 tsp salt
  • 1/4 C. tomato paste
  • 1 1/2 C. veggie broth
  • 1 can light coconut milk
  • 1 TBS. pure maple syrup
  • 1/3 cup natural peanut butter
  • squeeze of Sriracha
  • 1 package firm tofu, cubed


  • Serve with brown rice or another grain of your choice



  1. Add the diced onion, diced carrot, and minced garlic to a skillet and cook over medium heat in in a little water until the veggies start to soften, about 5 minutes. Add additional water if needed to keep veggies from sticking to pan.
  2. Add the zucchini and red pepper and stir to combine, again, adding water if needed to prevent sticking.
  3. Add the tomato paste, curry powder, turmeric and salt.  Stir to combine and cook for a few more minutes.
  4. Add the veggie broth and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 15 minutes or so. Stir occasionally.
  5. Stir in the maple syrup, peanut butter, Sriracha, and cubed tofu and cook for a few more minutes until the peanut butter is mixed in and the tofu is heated through.
  6. Serve with brown rice or another grain of your choice.

3 thoughts on “Veggie Panang Curry

  1. Love the ones that I know what the ingredients are. I guess I HAVE to put the tofu in?? 😄 mom

    Sent from my iPhone


  2. I never advocate cooking things with ingredients you don’t like. Use some diced cooked chicken if that’s your thing, or just some extra veggies! There are lots of plant based recipes made with ingredients I’m just not into….sauces made with soaked cashews, anything with cauliflower is out for me!

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